In a large bowl, stir together the ricotta cheese and cottage cheese.
Stir in 1 tablespoon dried basil, 1 tablespoon dried oregano, 1 egg, garlic powder, salt, and pepper. Mix well.
Add approximately 1 cup of tomato sauce to the bottom of a slow cooker.
Add half of the broken lasagna noodles to the cooker in an even layer.
Add half of the frozen meatballs to the cooker and top the meatballs with half of the cottage cheese and ricotta mixture. Spread evenly.
Add 1/3'd of the shredded mozzarella and 1/3'd of the Parmesan cheese evenly on top of the ricotta mixture.
Layer more sauce, the remaining broken pasta, the remaining meatballs, the remaining ricotta mixture and half of the remaining shredded cheese into the cooker ending with the final remaining sauce, the remaining basil, oregano, and the remaining shredded cheese.
Cover the cooker and set on low for 6 hours, or high for 4 hours.
Serve hot and enjoy!